INGREDIENTS
1
cut into 4-inch slices 3 pounds boneless pork shoulder, boneless
2
Ancho chilis
1/3 cup
Cilantro
3 cloves
Garlic
3
Guajillo chilis
1
Lime, wedges
1/2 tsp
Mexican oregano
1
Pineapple, small
1 cup
White onion
1 tbsp
Chipotle chilis in adobo
1 tbsp
Achiote paste
1 tsp
Kosher salt
1/4 cup
Distilled white vinegar
1/2 tsp
Cumin, ground
1
Corn tortillas